Martha Stewart's Bearnaise Sauce

READY IN: 25mins
Recipe by Grace Lynn

I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!

Top Review by JimmyB33305

This is a great recipe - and really not that hard at all. I had no trouble with the emulsification, in fact i was worried about it based on other reviews, but it came together much easier than i expected. Great flavor - served over pan seared beef tenderloin. After cooking the beef, i added mushrooms, shallots, and a pinch of remaining tarragon to the pan - then deglazed with white wine and a bit of beef stock. With roasted Brussels sprouts on the side - all the flavors came together so nicely. Will definitely make again (after 2 or 3 extra trips to the gym - but it's worth it).

Ingredients Nutrition


  1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
  2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
  3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
  4. Whisk until thick and pale, about 2 minutes.
  5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
  6. To moderate heat, frequently move pan off burner for a few seconds, then back on.
  7. As they cook, the eggs will become frothy and increase in volume, then thicken.
  8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
  9. By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
  10. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
  11. Continue incorporating butter until sauce has thickened to consistency desired.
  12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
  13. Add a few droplets of lemon juice if necessary.

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